FEATURES OF THE PRODUCTION TECHNOLOGY LOW-PROTEIN FOODS
Phenylketonuria is a hereditary disease associated with a violation of the metabolism of amino acids, in particular phenylalanine. It is accompanied by the accumulation of phenylalanine and its toxic products in the tissues, which leads to severe damage to the central nervous system, manifested, in particular, in a violation of mental development. An important component of the life support of such patients is the observance of a low-protein diet. The article describes the features of manufacturing technologies for lowprotein products, including such as low-protein pasta and cereals, low-protein dry mixes, small-piece bakery products. The technological process and equipment for the production of low-protein products are described, as well as the characteristics of the intake range of products are given.